Sharon's Recipes

SEPTEMBER: Colonial Carrot Soup

Yields 6 quarts

Puree:
1 stick (1/4lb) butter
1 large Spanish onion, diced
5 to 6 cloves garlic, peeled and minced
1 cinnamon stick
1 bay leaf
4 tsp freshly grated ginger
1/2 tsp anise seed
4 lbs carrot, peeled, 1/4 inch slices
1 large potato, unpeeled, diced
1 large parsnip, peeled, trimmed, 1/4inch pieces
4 Morga vegetable cubes
1 pt half and half
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Saute:
1/2 stick butter
2 leeks, white part only, sliced thin
1 lb carrots, peeled and cut into half moons, roll cuts and matchsticks
2 parsnips, peeled, cut into 1 1/2 inch ovals
2/3 cup seedless raisins
1 tsp ground ginger
2 tsp honey
1 tsp dried spearmint
pinch of freshly grated nutmeg
1 tsp thyme
salt

Puree:
In a large, heavy stockpot, melt the butter and saute the onions for 5 minutes.
Add garlic, cinnamon stick, bay leaf, ginger and anise.
Cook slowly about 15 minutes. Do not brown onions.
Add carrots, diced potatoes and parsnip. Then add vegetable cubes and water to cover (3 quarts). Simmer until vegetables are soft, about 15 minutes.
Remove bay leaf and cinnamon, add the half and half, and puree until smooth in a food processor.

Saute:
First, saute the leeks in butter for 10 minutes.
Add carrots. Cook for 5 minutes. Add parsnips and cook 10 minutes longer.
Add the raisins, dry ginger and honey to taste.

To assemble, add the saute to the puree. Season with spearmint, nutmeg, thyme. Season to taste with salt. Serve piping hot.

 

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